To prepare juice. Select about one-fourth under-ripe and three-fourths fully ripe tart apples. Sort, wash, and remove stem and blossom ends; do not peel or core. Add cherry juice to pot, cut apples into small pieces. Add water, cover, and bring to boil on high heat. Reduce heat and simmer for 20 to 25 minutes, or until apples are soft. Use a colander and cheesecloth or jelly bag to extract the juice (do not press on the pulp bag/jelly bag or your jelly will turn cloudy).

To make jelly. Measure apple juice into a large pot. Add lemon juice and sugar and almond extract, stir well. Boil over high heat to above the boiling point of water, or until jelly mixture sheets from a spoon. Remove from heat; skim off foam quickly. *Certo Liquid Pectin is added after the sugar is cooked down - it is a great pectin to use to save your jelly if its not gelling!!